When I was still young, my family and I used to pick corn late August at a corn crop near Lancaster. It was hard work going through the maze and getting leaf cuts on our arms, but we loved it though. Every time we'd get a whole trunk full of corn for like 5 dollars. My mom would sit on the grass and peel every ear and dispose the husks, while we ran back and forth with more. Then my dad would drive us all home, squeezed in a little car (there were six of us) and a trunk full of corn for the rest of the year. We would freeze them in the freezer until my mom wanted to make something. Throughout the year we would have sweet corn soup, corn sticky rice, boiled corn on the cob, grilled corn with salted scallions and oil (above picture). This is one of my favorite easy recipe that gets everyone licking their fingers to taste the salt.
Ingredients: (serves 1)
- 2 peeled corn
- scallions
- olive oil
- salt
Directions:
- Boil the corn in water for 20 mins.
- Remove and place on metal flat pan. Broil for 3 mins, remember to turn them so they're evenly broiled.
- Place in the oven, set at broil.
- Thinly slice the scallions. Set a small pan on stove at medium heat.
- Place 1 tsp of olive oil and salt into the pan with the sliced scallions.
- Heat it for 1 mins.
- Pour onto of the corn and enjoy!
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